This is one of my favorites and I used to always order it as an appetizer at Chinese reteraunts. Hard to find here but I tried this and it was pretty good. Go to the local supermarket that has a decent meat market. Look for a pork loin. It will be about 12 inches long - no bones. Marinate as follows. You may need to cut the loin in two pieces. Bake at 190C for about 2 hours. THis varies with the type of oven.
1/2 c. soy sauce
1/4 c. granulated sugar
1/2 cup ketchup or better still, some BBQ sauce
1/2 tsp. garlic powder (I use crushed garlic)
1/4 tsp. salt
I left mine to marinate in a plastic ziplock overnight but only a couple of hours is necessary. I turned it a couple of times before I retired.
BTW, if you want the red color like at home, add a little red food coloring to the marinade. Again, found at DIY baking stores.
Now bake in a toaster oven for at least two hours. Cover if it’s starting to get too brown. Each oven is different here so, you want it done but not too dry.
Let it cool for about a half hour. Slice in very thin slices.
Mix some powdered mustard, found at all DIY baking stores, with water. I use about 1/2 cup of mustard and mix with water to a semi-thick paste. I also add some horseradish from the DIY store but the green stuff from Japan works ok. It’s just ugly but works. A bowl of sesame seeds and you got some great pork and seeds that are just as good as you got back home.
Sounds great.
First step for me, though, would be to buy a new oven. Bought a super cheapo convection oven a few years back, that heats up incredibly fast, because it’s just a tiny metal box with one heating element on top and one on bottom, but the temp dial has come loose so now I never know what it’s set at (not that it was reliable before), and just roughly wing it when cooking – turn it on and take out when done, or turn on/off one of the two elements to make hotter/cooler – but that rough technique would surely fail when cooking a roast for a couple of hours. Too bad; your recipe sounds good.
If you seize the meat in a pan first, you can tell how it is doing in the oven just by listening to it. When the juices start flowing pretty consistently, you know you’re almost there and need to start paying attention.
Quote: First step for me, though, would be to buy a new oven. Bought a super cheapo convection oven a few years back, that heats up incredibly fast, because it’s just a tiny metal box with one heating element on top and one on bottom, but the temp dial has come loose so now I never know what it’s set at (not that it was reliable before) End Quote
I was at the DiY store at No. 4 Park in Jhonghe mentioned in other threads. They have a sale on a very nice large oven. (about 5,000 as I recall) I think it is big enough to do a whole turkey. I may get one myself. Check it out.